CS262861B1 - Liquid sustenance for oral serving applicated by probe - Google Patents

Abstract

Liquid Nutrition for Oral Administration a by application of an aqueous dispersion-based probe lipids, proteins, polysaccharides by molecular 1800 to 5400, vitamins, biologically important trace elements, preservatives and preservatives that it contains 1 to 10 wt. parts of plant % of oils and 1 to 12 wt. synthetic parts proteophospholipids.

Description

The invention relates to a nutritionally balanced flow of nutrition suitable for oral administration and gavage administration comprising a homogeneous emulsion of vegetable oils in an aqueous solution of polysaccharides.

An essential prerequisite for effective treatment of most disease processes is to ensure sufficient nutrition of the patient, both qualitatively and quantitatively. The patient is most often in a state of nutritional deficiency of energy and protein due to his underlying disease. / Lee HA: Acta chir scand. Suppl. 507, Sec. 1980, pp. 181-190. Ghen MC et al .: Nutrition and Cancer I. Surgical Clinics of North America, 66: 951, 1986 / · Lipids are the most suitable energy source for their energy content (57.6 kj.g ^-1 ) stored mainly in their lipids. Lipids are insoluble in water or aqueous solutions and therefore their use in the body can only occur after they have been converted into an emulsion, as happens physiologically in the human gastrointestinal tract with bile acids and phospholipids. Negative nitrogen balance / eg. in polytraumas or burns / is one of the main factors that forces the body to break down proteins of its own body. Losses that occur thus are considerable and have an adverse effect on healing and healing. In contrast, intensive protein synthesis is a prerequisite for a successful course of treatment, whether for active organism recovery (immunoglobulins) or for tissue regeneration or repair processes. Proteins, however, the organism can obtain only by supplying full-value proteins from the outside. In some chronic diseases / e.g. kidney or liver / however, protein supply is a critical variable. This is because the disease-afflicted organ is unable to utilize the excess protein introduced from outside. In these cases, the situation arises when the patient needs to be given enough energy with the minimum protein intake needed. / McLaren DS · Nutri262 861

- 2 thion and its Disorders. Churchill Livingstone, Edinfcurgh, 1972. Lipid and protein utilization would not be possible without the simultaneous supply of carbohydrates. Although these can be supplied in the form of low molecular weight compounds (glucose, fructose, sucrose), the disadvantage of this process is that the osmolality of such solutions is too high. There are known preparations composed only of low-molecular substances, which are part of natural nutrition, but their form does not correspond to it. Another preparation tries to bring its composition closer to natural food. However, it has a relatively high content of medium chain fatty acids, which are transported directly from the gastrointestinal tract (in albumin binding) and not via lipoprotein particles. This is considered not desirable in the current good literature.

Enteral nutrition is solved by liquid nutrition, prepared by diet nurses in kitchens of selected hospitals according to the procedure of MS. AO 258 768 and 240 559. This nutrition is essentially based on the application of starch grafts of 50 to 50 glucose units. Protein is the milk protein cell or broth that the nurse has to prepare ad hoc from cooked broilers · Lipids are present in small amounts in this diet because the egg yolk added as an emulsifier cannot keep them in the emulsion in sufficient quantities. In addition, egg yolks are a source of undesirable cholesterol. It is not possible to ensure accurate and individual dosing of nutrients in patients by this liquid whirlpool, because it is based on chemically undefined substances and the process of preparation introduces indefinable losses into the final product.

Moreover, it is difficult to prepare individual dosing of nutrients in patients whose health condition is often not known even by the basic parameters of their metabolism. Therefore, in the scientific literature, we are mostly convinced that it is preferable to control nutrition by the volume of administered, but chemically, and hence nutritionally defined liquid nutrition.

The described disadvantages are eliminated by liquid nutrition for oral administration and administration by gavage in the form of an aqueous dispersion of lipids, proteins, polyesters of 3 262 861 carbohydrates of molecular weight 1800 to 5400, vitamins, biologically important trace elements, flavorings and preservatives, nutritionally balanced with osmolality from 250 to 400 mmol / ^l according to the invention, characterized in that it comprises 1 to 10 wt. parts of vegetable oils and 1 to 12 wt. parts of proteophospholipids, which are simultaneously an effective emulsifier and a source of nutritionally important phospholipids and proteins. The vegetable oils may be all edible oils, preferably sunflower and / or soybean oil, the proteophospholipids being synthetically prepared. They contain 2 to 40 wt. parts of phospholipids and 60 to 98 wt. parts of proteins of vegetable and / or animal origin. The phospholipid portion of the proteophospholipoprotein may be composed of both natural and synthetic glycerol phospholipids and / or sphingophospholipids, e.g. . The protein part of the protein phospholipid molecule includes both plant and animal origin proteins, with a nutritionally balanced amino acid composition, examples of suitable sources are mainly egg white proteins, lactalbumin and other animal albumins, soy protein concentrate and isolate.

Phospholipids in proteophospholipids are bound not only by common hydrophobic interactions and hydrogen bonds, but through their phosphate and free carboxyl groups as well as by stronger electrostatic bonds to the basic groups of lysine, histidine, arginine in the side chains of peptides and proteins. The formation of this bond, whether the H-bond ion pair without proton transfer or ion bond, results, among other things, from a marked change in the pH of the reacting system.

The binding of phospholipids to non-protein peptides significantly changes their solubility in water and in organic solvents. Most proteophospholipids are, in contrast to starting phospholipids, well soluble or water dispersible and behave according to the ratio between phospholipid and peptide and / or protein - a typical surfactant that forms an oil-in-water emulsion with hydrophobic oils. water in oil. The presence of the above molecular peptide and / or protein component guarantees good stability of the resulting emulsions or dispersions, the carbohydrates used are of vegetable origin, for example wheat or potato starch, and are obtained by enzymatic cleavage.

These ranges of components can be significant and depend on whether, for example, liquid nutrition is intended for persons who need to be given a reduced or increased protein content or an increased or decreased energy content. It may therefore contain 20 to 98 g protein per 1000 g product, 1 to 10 wt. parts of vegetable oils and 1 to 12 wt. parts of proteophospholipids. Their composition can be varied in the range of 2 to 40 wt. parts of phospholipia and 60 to 98 wt. parts of proteins.

The liquid nutrition may advantageously further comprise hydrophilic and lipophilic vitamins, preservatives, biologically important heating elements, and optionally flavorings, and other food ingredients. The composition of the liquid mixture is selected such that the osmolality is not less than 250 and more than 400 πωοΙ.Γ ¹ , preferably 275 and 325 mmol.l ¹ . Our process is prepared by adding proteophospholipid and other hydrophilic components to the aqueous polysaccharide solution, which is perfectly dispersed, and then, while stirring, the refined vegetable oil is admixed in which the lipophilic ingredients are premixed. The resulting pre-emulsion is then sonicated for a short time in an ultrasonic generator so that most of the dispersed particles are less than 2 µm. The liquid formula thus prepared remains homogeneous for at least 6 months when stored below 7 ° C and above 1 ° G.

Gastric nutrition in the form of a homogeneous emulsion, containing a dispersion of lipids, proteins, polysaccharide grafts and, in addition to biologically active substances from the group of vitamins and trace elements, also proteophospholipids, the presence of which is a source of phospholipids _; it also effectively emulsifies vegetable oils and ensures the stability of the resulting emulsion.

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The proteophospholipids used are derived from natural and synthetic glycerol phospholipids or sphingophospholipids. the protein part is made up of proteins of plant or animal origin. This type of nutrition is suitable for all types of diseases associated with secondary malnutrition.

Tests of toxicity, microbial contamination, stability of the chemical and biological and health safety of the preparation according to the invention in the experiment were carried out and the preparation released as a health food suitable for human nutrition in general as well as enteral nutrition by gavage. In view of this, the proposed liquid nutrition can be administered in oral form (drinking xora) to healthy individuals, such as athletes or the elderly.

The advantage of the proposed oral oral nutrition is the possibility of its industrial production, the product having always the same chemical composition, having an expiration at 5 ° C for 4 to 6 weeks. This allows for storage and immediate use where indicated. It removes the tedious, economically demanding and chemically undefined methods of preparing the liquid ad-hoc formula used so far.

Example 1 kg of proteophospholipid, composed of 5 wt. parts of a phosphatidic acid mixture obtained from sunflower oil and 95 wt. parts of egg white protein and 1.5 kg of benzoic acid were mixed in 880 kg of a 20 $ fc aqueous solution of an average molecular weight of 2700 polysachaxid. Then hydrophilic vitamins / 60 g of vitamin C, 5.6 g of the B-complex were added, 10 g of nicotinic acid amide, 7 g of pantothenic acid, 100 mg of biotin, 200 ml of folic acid. In addition to these vitamins, other vitamins and trace elements have been added to the product in the amounts recommended by the nutrition hygiene department. These were vitamin A / 2.67 x 10θ IU /, vitamin D / 2.6 x 10O ⁴ IU /, vitamin B2 A, 7 g /, vitamin Aχ A, 5 g /, vitamin Bg A, 6 g /, vitamin K / 10 g / and vitamin Βχ2 / 4 mg /. Of the trace elements, compounds were added in which the amount of each element was as follows: iron 1330 mg, Zn 1000 mg, Ca 150 mg, Mn 200 mg and iodine 10 mg and 2 kg of potassium chloride. After all the ingredients were dispersed, it was

6 262 861 45 kg of refined dewaxed sunflower oil were gradually added over 10 minutes with stirring, and the resulting pre-emulsion was sonicated in an ultrasonic generator for 5 min. A very fine white color emulsion was formed which was filled into sterile glass bottles. The final product osmolality was 290 mmol.l -1 and pH 5.8, the usable energy was 6.8 kg / ^l . The product was stable for at least 6 months when stored at +5 ° G, and its relatively low viscosity predetermined it to be dosed by the probe. Organoleptic properties and microbiological control were performed over three months. No pathogenic microorganisms or fungi were detected during testing. As the warranty period for most food products will not exceed 4 to 6 weeks, the results are more than satisfactory.

Example 2

According to the procedure of item 1, liquid nutrition was made from 25 kg of proteophospholipid composed of 18 wt. parts of glycerol phospholipids and sphingophospholipids from soya lecithin and from 78 wt. parts of soy protein concentrate and 55 kg of refined soybean oil. The other ingredients were the same as in Example 1. The final product had an osmolality of? 75 mmol. PH, pH 5.6 and usable energy

5,5 kj.g “^ ·. Because the protein content of this diet is relatively low (only 6.5% of the total usable energy), the product is suitable as a dietetic roburizer for people with chronic kidney and liver diseases.

Example 5

According to the procedure of item 1, a liquid nutrition was made from 100 kg of a proteophospholipid composed of 8 wt. parts of egg yolk phosphatidylcholine and 92 wt. parts of whole milk protein, of 800 parts of a 20% aqueous polysaccharide solution with an average molecular weight of. 40 kg of sucrose and 50 kg of cocoa powder. The other ingredients were the same as in Example 1. The final product had an osmolality of 500 mmol.l ^-1 , pH 6.0 and was suitable as a strengthening drinking cure. Its usable energy was 6.28 kj.g ¹ .

Claims (4)

Liquid nutrition for oral administration and gavage, nutritionally balanced, with an osmolality of 250 to 400 mmol.l ^-1 , based on an aqueous dispersion of lipids, proteins, polysaccharides with a molecular weight of 1800 to 5400, vitamins, biologically important trace elements, flavorings and preservatives, characterized in that it contains 1 to 10 wt. parts of vegetable oils and 1 to 12 wt. parts of synthetic proteophospholipids. 2. Liquid nutrition according to claim 1, characterized in that the synthetic prepared antiphospholipids contain 2 to 40 wt. parts of phospholipids and 60 to 98 wt. parts of proteins of vegetable and / or animal origin. Liquid nutrition according to Claims 1 and 2, characterized in that the phospholipid portion of the proteophospholipids consists of both natural and synthetic glycerol phospholipids and / or sphingophospholipids. 4. A method according to claim 1, wherein the proteophospholipid is pre-dispersed in an aqueous polysaccharide solution and the lipid fraction is added to the resulting pre-emulsion and the mixture is subjected to sanitation or cavitation. Printed by Moravian Printing Works,